Photo: Roasted Tomatoes Recipe
Ingredients
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
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By ca_seachel
Gilbert, AZ
on May 02, 2013
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Amazing! Paired with "The World's Best Chicken" and wild rice. A dinner that couldn't have been more perfect. These tomatoes made it over the top! Absolutely blew my hubby's taste buds away! We will be eating these a lot at our table, the bestest ever side :
P.S. Use parchment paper, helps with the sugar that bakes/glues to the pan.
Also, it helps to poke the tomatoes some in the middle to help dissipate the liquid that pools in the center when they cook. They keep the cup-shape for a while so poking them evens them some a little sooner. Watch them the last minutes as that is the point where things go wrong, lower the oven temp and baby-them-along the last 10 or so minutes.
By Chef 1561
Darien, CT
on May 02, 2013
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Love this recipe when it works but lately, I find that I end up with a lot of liquid in the pan and tomatoes that are more boiled than roasted. Not sure where I am going wrong. I use plum tomatoes and scoop out the entire interior. Am I using too much of the oil/vinegar combo?
By Quiche Me!
Park Ridge, IL
on January 27, 2013
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Wow! What a wonderful way to eat your veggies! This was not just a food dish, it was a food experience. If you've never tried your tomatoes like this, it's a must do. I couldn't stop eating them off the sheet pan after they cooled! I was trying to save enough to mix with roasted asparagus and cremini mushrooms for a vegetable smorgasbord, but they were so good by themselves. Thanks, Ina!
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